Tomato and Mascarpone Pasta (Servings: 2 large portions)
Ingredients
2 tablespoons extra virgin olive oil
1 large shallot, chopped finely
2 garlic cloves, minced
1 14-ounce can of diced tomatoes (don’t drain the juices…they will go into the sauce, too!)
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
2 ounces mascarpone cheese
2 tablespoons fresh basil, chopped
8 ounces whole wheat spaghetti
Parmesan cheese, for serving
Fresh basil, for garnish
Instructions
1. In a large sauté pan over medium heat, heat the olive oil until shimmering.
2. Add the chopped shallot and cook, stirring occasionally, until the shallot is softened, about 3-4 minutes.
3. Add the minced garlic and cook until fragrant, about one minute.
4. Add the diced tomato (and the juice!) to the pan, stirring thoroughly.
5. Add chopped basil & reduce the heat to low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
6. Meanwhile, bring a large pot of lightly salted water to a boil and cook the pasta, according to package directions.
7. Once the sauce has thickened, add the mascarpone cheese, red pepper, garlic salt, and dried oregano, mixing thoroughly.
8. Once the pasta is completely cooked, drain it, making sure to reserve about 1/3 cup of the pasta water.
9. Add the pasta and the reserved pasta water to the sauce, and toss gently to combine.
10. Serve immediately, and garnish as desired with fresh Parmesan cheese and basil.
Source: Adapted from Kayotic Kitchen.
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